Buffalo Chicken Stuffed Spaghetti Squash
Buffalo Chicken Stuffed Spaghetti Squash Buffalo Chicken Stuffed Spaghetti Squash

When Buffalo Chicken Stuffed Spaghetti Squash is on the menu, the whole family will want in on the meal. Get the recipe here!

15M 1H 1H 15M 4
Nutrition facts: 510 15G 90MG 1220MG 62G 12G 38G
Ingredients: 2 spaghetti squash, halved and seeded 2 cups cooked and shredded boneless, skinless chicken breast 1/2 red onion, chopped 1/4 cup fresh green onion 1 red bell pepper, seeded and diced 3 celery stalks, chopped 3/4 cup Schnucks shredded Cheddar Jack cheese, divided 1/2 cup plain low-fat Greek yogurt 1/2 cup Schnucks hot sauce 1/3 cup blue cheese crumbles 2 tbsp. chopped fresh parsley, to garnish 4 cups mixed melon and blueberries Instructions: Preheat oven to 400 degrees. Place squash, cut-side down, on a foil-lined sheet pan prepared with cooking spray. Cook until fork tender, 35-45 min. In a large bowl, combine chicken, onion, green onion, bell pepper, celery, 1/2 cup cheese, yogurt and hot sauce. Reduce oven heat to 350 degrees. Using a fork, scrape squash out of shells and add to bowl with chicken mixture. Stir to combine then divide filling among shells and top with remaining Cheddar Jack and blue cheese. Return squash to oven and bake until cheese has melted and filling is warmed through, 15-20 minutes. Evenly top with parsley. Serve immediately with fruit on side.

Buffalo Chicken Stuffed Spaghetti Squash

Chicken, Dinner, Health & Wellness, Local, Oven-Baked, Produce

When Buffalo Chicken Stuffed Spaghetti Squash is on the menu, the whole family will want in on the meal. Get the recipe here!

1H 15M

4

When Buffalo Chicken Stuffed Spaghetti Squash is on the menu, the whole family will want in on the meal.

Ingredients

  • 2 spaghetti squash, halved and seeded
  • 2 cups cooked and shredded boneless, skinless chicken breast
  • 1/2 red onion, chopped
  • 1/4 cup fresh green onion
  • 1 red bell pepper, seeded and diced
  • 3 celery stalks, chopped
  • 3/4 cup Schnucks shredded Cheddar Jack cheese, divided
  • 1/2 cup plain low-fat Greek yogurt
  • 1/2 cup Schnucks hot sauce
  • 1/3 cup blue cheese crumbles
  • 2 tbsp. chopped fresh parsley, to garnish
  • 4 cups mixed melon and blueberries

Instructions

  1. Preheat oven to 400 degrees. Place squash, cut-side down, on a foil-lined sheet pan prepared with cooking spray. Cook until fork tender, 35-45 min.
  2. In a large bowl, combine chicken, onion, green onion, bell pepper, celery, 1/2 cup cheese, yogurt and hot sauce.
  3. Reduce oven heat to 350 degrees. Using a fork, scrape squash out of shells and add to bowl with chicken mixture. Stir to combine then divide filling among shells and top with remaining Cheddar Jack and blue cheese.
  4. Return squash to oven and bake until cheese has melted and filling is warmed through, 15-20 minutes. Evenly top with parsley. Serve immediately with fruit on side.

Nutrition Facts

510 CALORIES Per Serving

FAT: 15G

SATURATED FAT: 8G

CHOLESTEROL: 90MG

SODIUM: 1220MG

CARBOHYDRATES: 62G

FIBER: 12G

SUGAR: 33G

PROTEIN: 38G

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